Zesty Malaysian Rojak with Toasted Peanuts and Tamarind
A refreshing Malaysian salad bursting with flavors
Dive into a bowl of this vibrant Malaysian rojak, featuring a tantalizing mix of fresh fruits, vegetables, and a piquant tamarind dressing, perfectly balanced with the crunch of toasted peanuts.
- 30 min
- 4
- Easy
Ingredients
For the Salad
For the Dressing
For the Garnish
Preparation
Preparing the Fruits and Vegetables
Slice and Cube
Slice the cucumber and cube the pineapple.
Julienne Produce
Peel and julienne the green mango and jicama.
Prep Tofu
Cube the tofu puffs into bite-sized pieces.
Making the Dressing
Combine Tamarind & Water
In a bowl, combine tamarind paste and water. Mix until smooth.
Finish Dressing
Stir in palm sugar, chili paste, lime juice, and shrimp paste. Mix well until the sugar dissolves completely.
Ensure the palm sugar dissolves completely to get a consistent dressing flavor. Adjust the chili paste to your desired spice level.
Cooking Process
Combine the Salad
In a large bowl, gently toss the prepared fruits, vegetables, and tofu with the dressing until well-coated.
Add Garnish
Sprinkle the toasted peanuts and sesame seeds over the top.
Final Touch
Add sliced red chili for an extra kick if desired.
Plating & Serving
Zesty Malaysian Rojak with Toasted Peanuts and Tamarind
Zesty Malaysian Rojak with Toasted Peanuts and Tamarind
Presentation
Serve the rojak in a large salad bowl, making sure to distribute the fruits and vegetables evenly, and top with extra peanuts and sesame seeds for visual appeal.
Timing
Salad Preparation: 15 min; Dressing Preparation: 10 min; Combining & Garnishing: 5 min.
Heat Guide
Toasting Peanuts and Sesame Seeds: Medium heat.